Description
A refreshing and creamy dessert that combines the tangy flavor of key lime with the tropical taste of coconut, perfect for warm weather.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter until combined.
- Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In another bowl, whisk together sweetened condensed milk and key lime juice until smooth.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the key lime mixture until well combined.
- Spread the key lime filling over the cooled crust.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled, garnished with additional coconut if desired.
Notes
- For a stronger lime flavor, add more key lime juice to taste.
- Can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Key Lime Coconut Icebox Cake, dessert, no-bake cake, refreshing dessert